Strawberry Rhubarb Ice Cream (Print Version)
# Ingredients:
→ Strawberry Rhubarb Swirl
01 -
3 cups strawberries, hulled and crushed
02 -
3 cups rhubarb, diced
03 -
1/2 cup granulated sugar
→ Ice Cream Base
04 -
2 cups heavy cream
05 -
3 tablespoons granulated sugar
06 -
1/2 teaspoon vanilla extract
07 -
1 can (14 oz) sweetened condensed milk
# Instructions:
01 -
Combine strawberries, rhubarb and sugar in a medium, heavy-bottomed pot. Cook over medium heat for about 20 minutes, stirring frequently, until the mixture thickens to an almost jam-like consistency. Refrigerate until completely chilled, approximately 1-2 hours.
02 -
In the bowl of a stand mixer fitted with the whisk attachment, or using a handheld mixer, beat the heavy cream with sugar and vanilla extract until medium-stiff peaks form.
03 -
Using a rubber spatula, gently fold the sweetened condensed milk into the whipped cream just until fully incorporated.
04 -
Pour one-third of the ice cream mixture into a freezer-safe container or loaf pan. Dot one-third of the fruit mixture over the ice cream. Swirl with a butter knife. Repeat layering process twice more.
05 -
Cover with foil and freeze for at least 12 hours, preferably overnight, until completely set.
# Notes:
01 -
This no-churn method creates a creamy ice cream without requiring an ice cream maker.
02 -
The tangy rhubarb balances perfectly with sweet strawberries in this seasonal dessert.